• nsure that each kitchen operates within an acceptable food cost range.
• Maximize employee productivity while minimizing payroll costs.
• Collaborate with the Executive Sous Chef to establish the menu and recipes for each meal period, ensuring accuracy.
• Ensure all outlet kitchens comply with Gulf Hotel’s policies, procedures, and standards.
• Prepare and regularly update the relevant sections of the Departmental Operations Manuals.
• Work alongside the Executive Sous Chef to monitor food standards in each outlet, and collaborate with Chefs de Partie to implement corrective actions where necessary.
• Coordinate with the Stewarding Department to fulfill kitchen requirements.
• Set a strong example of Gulf Hotel’s values, brand standards, and uphold appearance and hygiene guidelines.
• Implement operational guidelines, policies, and procedures as per Gulf Hotel’s standards.
• Keep Chefs de Partie informed about the seasonal availability of meats, fish, and produce in the local market.
• Assist in developing product specifications for all menus.
• Encourage innovation and creativity within the Chefs de Partie team.
• Ensure consistency in product quality, appearance, and taste.
• Help Outlet Managers maintain high standards of service and cleanliness.
• Support the Purchasing Manager in selecting raw products cost-effectively.
• Stay in close contact with the Purchasing Manager to address price fluctuations of fresh products.
• Regularly test new products on the market in collaboration with the Chefs de Partie.
• Hold meetings with the Executive Chef, Sous Chef, Director of Food and Beverage, and Outlet Management teams.
• Share responsibility with the Executive Chef/Sous Chef to maximize revenue and profit.
• Ensure that food recipe data is maintained accurately.
• Coordinate with the Engineering Department to ensure efficient and timely repairs and maintenance.
• Identify market trends and customer needs in food offerings, both for hotel guests and the local community.
• Monitor and analyze the food offerings of competing establishments.
• Ensure that Chefs de Partie stay informed about market trends and that their products meet these demands.
• Collaborate with the Executive Sous Chef and Outlet Managers to plan and implement food promotions.
• Assist in performance appraisals when required.
• Identify training needs and plan relevant training programs for employees.
• Conduct employee training in line with the Annual Training Plan to ensure staff possess the necessary skills to perform their roles.
• Liaise with the Food and Beverage and Human Resources Departments regarding training sessions.
• Develop departmental trainers and assign them training responsibilities.
• Select kitchen staff based on their skills and technical expertise.
• Train and develop each Chef de Partie to operate independently and creatively within their own profit centers.
• Implement effective training programs for the kitchen team, while maintaining discipline in line with hotel policies and local laws.
• Supervise departmental employees to ensure service standards and methods are followed as stated in the Departmental Operations Manual.
• Comply with hotel policies, procedures, and relevant legislation.
• Build strong relationships with guests to ensure excellent customer service.
• Maintain constant communication with the purchasing department.
• Foster positive working relationships with employees across all departments.
• Organize monthly employee meetings and provide summaries to the Executive Chef and Director of Food and Beverage.
• Attend all required meetings and training sessions as directed by Management.
• Participate in the Monthly Objective Review process.
• Complete any reasonable tasks assigned by the Food and Beverage Department.
• Adapt to changes in restaurant functions as dictated by the hotel.
• Assist with implementing food safety and hygiene standards, including HACCP and municipal regulations.
• Work closely with the Hygiene Officer to ensure adherence to hygiene and safety protocols.

Job Type: Full-time